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How to Make Brazo de Mercedes is a video tutorial where Malou shares her aunt Nana Ming's recipe. Discover the tricks and tips that Nana Ming shared with her to make a successful Brazo.

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HOW TO MAKE SOFT PANDESAL ] TIPS AND TRICKS
how to make soft pandesal is a step by step video tutorial by Cookbook Author Malou Perez-Nievera. She shares a classic recipe and guides you from the ingredients down to tricks and tips to make buttery soft special pandesal +++++++++++++++++GREAT NEWS!!!+++++++++++++++++++++++++ You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pots-Malou-Perez-Nievera/dp/057858400X However, if you want a signed copy get it at shop.skiptomalou.net SOFT PAN DE SAL Ingredients: A 3/4 c of lukewarm milk 3 teaspoons active dry yeast 1/4 c water 1 teaspoon sugar B 2 egg yolks 1/4 cup warm milk C 3 cups bread flour ¼ cup sugar ¼ cup melted butter 1 tsp salt D ¼ cup bread flour 1 tablespoon butter E ¼ cup bread crumbs (optional) Pour “A” in a small bowl, mix and leave for 5 – 8 minutes. Place “C’ in a mixing bowl When the yeast blooms add “A’ & “B” to “C”, mix well. Mix the dry ingredients with the wet ingredients gradually Knead the dough using the mixer for 7 to 8 minutes Add “D” gradually to the well kneaded dough. Do the window pane test. Place the dough in a bowl (make sure to rub butter on the dough and on the bowl. Cover the bowl and place it inside a pre heated oven 170 deg. for 30 minutes. Make dough into 2 balls. Roll each piece into a log. Each log of dough can make 8 to 10 breads. .Roll each bun to a bowl of bread crumbs. Arrange the breads on a baking sheet Let the Pan De Sal rise for another 30 to 45 minutes Bake the Pan De Sal @375 deg. for 12 to 15 minutes depending upon your oven. music Bright Wish by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100377 Artist: http://incompetech.com/ Sunset Strip by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/

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HOW TO MAKE LECHE FLAN | SOFT, CREAMY, SILKY WITH NO FAIL CARAMEL
HOW TO MAKE LECHE FLAN | SOFT, CREAMY, SILKY WITH NO FAIL CARAMEL is a video tutorial by cookbook author, Malou Perez-Nievera where she shares tricks and tips on how to make leche flan that is soft , creamy silky and with no fail caramel. Leche flan is Philippines answer to creme caramel. It is served during special occasions such as birthdays and fiestas alike. If you are looking to watch something with tips and tricks this video is a must. +++++++++++++++++GREAT NEWS!!!+++++++++++++++++++++++++ You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pots-Malou-Perez-Nievera/dp/057858400X However, if you want a signed copy get it at shop.skiptomalou.net ))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))) Leche Flan Yields 6-8 Servings 8 egg yolks 1 can (12 oz) evaporated milk or whole milk 1 can (14 oz) condensed milk 1 tablespoon vanilla 1 lemon, zested 1cup sugar Preparation In a heavy, thick-bottomed pan, melt the sugar over medium heat until it liquifies and caramelizes. Do not stir the sugar, but swirl the pan so you won’t burn the sugar. Or you could also caramelize by doing what was in the video: Add a cup of sugar with water. Then cover with lid. Open and close the lid to swirl. Wait til the sugar caramelizes. As soon as the sugar caramelizes, quickly pour it into a 9-inch round cake pan or into loaners.. Spread evenly by swirling the pan continuously. You could also use ramekins for individualized servings. In a bowl, gently stir eggs, evaporated milk and condensed milk together. Strain the milk mixture and pour into the pan. Add the lemon zest. Cover tightly with foil. Using a steamer, steam the flan for 40-50 minutes or until flan is firm to touch. Remove the flan from the steamer. Let it cool and them chill in the fridge for about 4 hours before serving. Use a knife to run through the sides to loosen the flan. Invert onto a serving plate.

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CHICKEN ADOBO EMPANADA WITH GARLIC AIOLI
CHICKEN ADOBO EMPANADA WITH GARLIC AIOLI is a video tutorial on how to make a delicious empanada with chicken adobo as its filling. This recipe was inspired by Malou's brother Francis (PS Four days that this video was posted Francis passed away. The timing was impeccable. Read story http://www.skiptomalou.net/2020/09/chicken-adobo-empanada-with-adobo-aioli.html) Instead of a dip, Malou creates a nice garlic adobo aioli. Malou's cookbook is available on Amazon. For signed copies : shop.skiptomalou.net EMPANADA CHICKEN ADOBO 8-10 pieces chicken thighs and legs (bone in and skin on)3⁄4 cups vinegar 1⁄2 cup soy sauce 3⁄4 cups water Preparation 6 cloves garlic, minced (divided) 3 dried bay leaves, crushed Pepper, to taste 2 tablespoons cooking oil 3⁄4 cups vinegar 1⁄2 cup soy sauce 3⁄4 cups water Preparation Heat 1 tablespoon cooking oil in a heavy bottomed pan over medium heat. Add 3 cloves garlic and let it brown. Then add the vinegar, soy sauce, water, and garlic. Bring to a simmer over medium heat. Add the bay leaves and season with pepper, to taste. Allow the flavors to meld for 2-3 more minutes. Add the chicken cut-ups and cook for about 30 minutes or until the internal temperature reaches 165 degrees. Remove 2 chicken pieces. Flake it. Put the flaked chicken on a pan. Add adobe sauce and let it reduce until almost gone. Set aside to cool down FOR THE DOUGH: 1 1/4 cup flour 1 1/2 teaspoon sugar 1/2 teaspoon salt 2 cloves garlic, minced 1 stick butter 1 egg cold water (pour tbsp of water at a time) Mix flour, sugar and salt. Dig a whole in the middle. Break the egg. Mix them all together. Add butter. Using a pastry cutter mix the butter and flour mixture. Add water little by little. Form in a disc and refrigerate dough. ADOBO AOIOLI 1/2 cup mayo 2 cloves garlic Salt and pepper Adobo sauce Mix and blend all ingredient together as shown in the video.

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How to Make Fishball Filipino Style| Easy Steps with Sauce Recipe
How to Make Fishball Filipino Style | Easy Steps with Sauce Recipe is a cooking tutorial shared by Malou Perez- Nievera Fishbal is the most popular Filipino street food. Filipino style fishball is peddled along the streets. 450 grams flounder fillet 1/4 cup water 1 small onion 4 cloves garlic 1 stalk green onion 1 small stalk of cilantro 2 thumb sized ginger 1 tbsp hondashi 2 tbsp sugar 1 tsp salt 2 egg whites 1/2 cup cornstarch 1 cup all purpose flour 2 tsp baking powder Sauce 4 cups water 1/2 cup soy sauce 1/2 cup cornstarch 4 cloves garlic, minced 1/2 onion, chopped Salt and pepper to taste For the hot sweet sauce add 3 chillies, chopped

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CRISPY AND DELICIOUS LUMPIANG SHANGHAI MADE EASY| FILIPINO EGG ROLL
Crispy and Delicious Lumpiang Shanghai Made Easy | Filipino Egg Roll is a video tutorial where Malou Perez-Nievera shares her husband's grandmother Mommy Dory's recipe. She shows how to make delicious and crispy lumpiang Shanghai but she tweaks the procedure to make it easy yet as delicious as Momm Dory's recipe. Lumpiang Shanghai is Filipino Egg Roll that is an iconic dish or appetizer in a FIlipino party as shared by cookbook author Malou Perez-Nievera. You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pots-Malou-Perez-Nievera/dp/057858400X However, if you want a signed copy get it at shop.skiptomalou.net INGREDIENTS: Yields 6-8 servings 1⁄2 pound ground pork 1⁄4 pound shrimp, chopped 1 tablespoons oyster sauce 1 large egg 1⁄4 cup water chestnut, chopped 2 medium carrots, chopped 1 bundle green onions, thinly sliced 1 teaspoon sesame oil 1 clove garlic, chopped salt and pepper to taste spring roll wrapper/pastry (Mommy Dory usually cuts it into halves to make rolling faster 3 cups cooking oil 2 tbsp cornstarch dispersed in water

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HOW TO MAKE BUTTERY SOFT AND FLUFFY ENSAYMADA| USING TANGZHONG METHOD
HOW TO MAKE BUTTERY SOFT AND FLUFFY ENSAYMADA| USING TANGZHONG METHOD is a video tutorial that Malou Perez-Nievera shares after a series of ensaymada experiments. Using the TANGZHONG method, the result is buttery soft and fluffy ensayamada . Ensaymada is the sweet Filipino bun that is slathered with butter and cheese on top. It is best for breakfast or brunch and also merienda (mid day snack). The recipe was developed with the help of her aunt, Nana MIng who is a master baker for more than 70 years. You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pots-Malou-Perez-Nievera/dp/057858400X However, if you want a signed copy get it at shop.skiptomalou.net Ensaymada Recipe: For the Tangzhong starter 4 tbsp water 4 tbsp milk 1/2 cup milk 23 grams (1/8 cup) bread flour 5 eggs Dough: Tangzhong Starter 496 grams (4 cups-- see note below)Bread Flour (I used King Arthur Unbleached Bread Flour) 21 grams (1.4 tbsp) Dry Milk 1 Tbsp instant yeast (SAF Gold Label) 1 tsp salt 8 tbsp granulated sugar 2 sticks butter Buttercream frosting 2 sticks butter 2 tbsp granulated sugar 3 tbsp confectioner’s sugar 2 tbsp condensed milk 2 tbsp heavy cream Note: To measure flour correctly, lightly spoon the flour directly into the measuring cup from the container or bag. Do not shake the cup and do not pack down the flour. Keep filling up the flour until it forms a mound on top of the cup then level off the top. Buttercream frosting 2 sticks butter 2 tbsp granulated sugar 3 tbsp confectioner’s sugar 2 tbsp condensed milk 2 tbsp heavy cream Grated Edam cheese First step is to make the Tangzhong starter or the milk roux by mixing water and milk and flour. Give it a stir until the flour is dissolved. This process eliminates the formation of lumps. Then when the 3 ingredients are well incorporated, switch on the stove and cook it until the mixture becomes like a paste. Switch it off and pour milk to cool it down. Then pour milk roux into a medium size bowl. Meanwhile beat the eggs on a separate bowl then add it into the milk roux. The kneading of the dough takes up to 30 minutes so a stand mixer is highly recommended. Pour the flour into the mixer's bowl. Add the dry milk and yeast. Stir the dry ingredients together and then pour the whole Tangzhong starter into the mixer's bowl. Mix them gently until all the dry and wet ingredients are well incorporated. When there are no visible dry ingredients, leave it or let it. rest fo 20 minutes. This process is called AUTOLYSE. After 20 minutes it's time to knead the dough. Add salt and sugar and knead the dough until it pulls away for the miser's sides. Add butter into the dough mix. Add it 2 tbsp at a time. Make sure to use cold butter as it is ideal for a dough that is kneaded in a prolonged period of time. The butter and the dough mixing will take some time but be patient, it will become soft and smooth dough. Do the window pane test by stretching a small piece of the dough and when you see the light through it without the dough tearing apart, then you are ready to proof the dough. Proof the dough for 60 minutes in a well greased bowl. Cover it with a Saran Wrap and let it rest in a warm area to facilitate better proofing. After an hour, your dough is ready for shaping. On a flour dusted table, you must first deflate the dough. Then divide the dough into 2. Using the first half of the dough, and with the help of a rolling pin, flatten to form a rectangular shape. Fold it into 3 parts like a business letter. Divide the dough into 2. then weigh about 30 grams of dough each for each Ensaymada. (you could make it bigger depending on your tin mold) Shape them into a golf bowl or the knotted version. Put the shaped dough into a lightly greased tin mold. Let it rest for 60-90 minutes. Brush with egg wash( Egg wash is made by beating together an egg plus 2 tbsp of water). Bake at 375 degrees for 10 -12 minutes. After 5 minutes remove the Ensaymada from the tin mold. Put it in a rack to cool down. Once it had cooled down, slather some butter cream. (Butter cream is made of butter, heavy cream, condensed milk sugar and confectioner's sugar creamed together) Then grate some cheese to top off the ensaymada. Enjoy!

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HOW TO MAKE PANCIT CANTON|Super Delicious with Step by step guide
how to make pancit canton| super delicious with step by step guide will help you cook your best pancit canton yet. Cookbook author Malou Perez-Nievera shares her tips and steps. You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pots-Malou-Perez-Nievera/dp/057858400X However, if you want a signed copy get it at shop.skiptomalou.net

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HOW TO COOK TAPSILOG IN TEN MINUTES| NO BABAD TAPA + SINANGAG MAGIC
HOW TO COOK TAPSILOG IN TEN MINUTES| NO BABAD TAPA + SINANGAG MAGIC is a video tutorial where Malou Perez-Nievera shares how to make tapsilog ten minutes - no babad needed plus shortcut method on how to make sinangag magic. Tapsilog is a breafast staple in the Philippines. It's usually marinated but for this segment Malou shares how to make tapsilog on the fly. ============================================================= You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pots-Malou-Perez-Nievera/dp/057858400X However, if you want a signed copy get it at shop.skiptomalou.net ================================================================ BEEF TAPA (Breakfast Beef Tips) Yields 4 servings 1 pound beef, sliced thinly (sirloin beef is best) 2 cloves garlic, minced 1 tablespoon brown sugar (add more if you want it sweeter) 1⁄2 teaspoon dried chili flakes (optional) 2 tablespoon soy sauce 1 tablespoon liquid seasoning 1 tablespoon oyster sauce 1 tablespoon soy sauce 1⁄2 cup soda (sprite or 7-up preferred) salt and pepper to taste Cooking oil for frying

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HOW TO MAKE TAHO: 2 WAYS (SOY MILK AND TOFU)
HOW TO MAKE HOMEMADE TAHO: 2 WAYS (SOY MILK AND TOFU) i s a video tutorial that will show you how to make delicious taho 2 ways. These are 2 easy hacks that will satisfy your taho craving. ________________________________________ You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pot... However, if you want a signed copy get it at shop.skiptomalou.net __________________________________________________ Taho is made of silken tofu with caramelized brown sugar and tapioca pearls. This is usually peddled by a street vendor in the morning. It is an early morning treat that is a great way of starting your day. Malou Perez-Nievera shares her 2 hacks on how to make TAHO when you crave for the favorite childhood street food. TAHO RECIPE: 1 cup sago (cooked) 1 cup brown sugar 1 cup water 1 bar of soft tofu for the soy milk 4 cups soy milk 2 tbsp knoxx gelatin

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SUPER EASY DELICIOUS STEAMED PORK BUNS (PORK ASADO SIOPAO)
Here's a step by step tutorial on how to make SUPER EASY DELICIOUS PORK SIOPAO ASADO , shared by cookbook author Malou Perez-Nievera, Malou shares tricks on how to make a fool proof siopao. +++++++++++++++++++++ GREAT NEWS!!!+++++++++++++++++++++++++++++++++++ You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pots-Malou-Perez-Nievera/dp/057858400X However, if you want a signed copy get it at shop.skiptomalou.net --------------------------------------------------------------------------------------------------------------------------------------------- PORK SIOPAO ASADO Ingredients: For Dough: 280 grams bleached flour 6 grand yeast 1/4 tsp salt1/2 baking powder 15 grams sugar 2 tbsp butter 160 grams milk For Asado Filling: I Kilo pork, diced into small cubes 1/4 cup soy sauce 1 tbsp hoisin 3 cups water 1/2 cup brown sugar 1 tbsp rice wine 2 tsp sesame oil Bright Wish by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100377 Artist: http://incompetech.com/

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HOW TO MAKE ORANGE CHICKEN JUST LIKE PANDA EXPRESS | TIPS FOR A FOOLPROOF RECIPE
HOW TO MAKE ORANGE CHICKEN JUST LIKE PANDA EXPRESS|TIPS FOR A FOOLPROOF RECIPE is a video tutorial by cookbook author Malou Perez-Nievera where she shows you how to make orange chicken just like Panda Express but even better. The recipe is foodlproof and will give you incredible results. +++++++++++++++++GREAT NEWS!!!+++++++++++++++++++++++++ You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pots-Malou-Perez-Nievera/dp/057858400X However, if you want a signed copy get it at shop.skiptomalou.net ORANGE CHICKEN JUST LIKE Panda Express Yield: 4 to 6 servings Ingredients 2 lbs chicken thighs Marinade: Salt and pepper 1 tsp orange zest 2 tbsp orange juice Garlic powder Breading: 1/2 cup cornstarch 1/2 cup flour Salt and pepper to taste Garlic powder Sauce: 1 tsp ginger, minced 1 tbsp garlic. minced 1 tbsp hoisin sauce 1 tbsp oyster sauce 3 tbsp soy sauce 1 tbsp honey 2 tbsp sugar 1/3 cup orange juice (or more) 1 tbsp orange zest 2-3 tbsp rice vinegar (if you prefer it to be more tangy you may add more) 1/4 tsp red chili flakes 2 tsp sesame oil 1 tbsp annatto powder (optional) Garnish Sesame seeds Green onions Cooking oil for frying and sautéing ProcedureL Slice chicken thighs into chunks. Toss the marinade and leave for 30 minutes in the fridge. Coat the chicken with the breading. Shake off the breading to have a slightly coated chicken. Fry at 375 degrees for 4-5 minutes Make the sauce by sautéing garlic and ginger and the chili flakes. Mix the all the sauces together with the sugar and honey. Thicken with cornstarch. Toss the fried chicken until every piece is nicely coated. Serve while hot and best with warm white rice. Enjoy.

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SINANTA 101 : HOW TO COOK SINANTA (A 2 - Noodle Dish from Tuguegarao)
SINANTA 101 : HOW TO COOK SINANTA (A 2-Noodle Dish from Tuguegarao) a video tutorial shared by Malou Perez-Nievera. This segment was a part of the filipino Food Month Celebration in collaboration with the Philippine Culinary Heritage Movement series called Philippines on a Plate. Sinanta is another favorite noodle dish in Tuguegarao. This is usually served during merienda (midday snack) or on special occasions such as birthdays and even padasal (communal novena prayer) The recipe is from her brother-in-law’s mom, Tita Bess. She said that the recipe came from their trusted cook, Cirilo, who has been making it for more than 40 years.

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CREAMY POTATO SALAD WITH HONEY GLAZED TAMARIND AIR FRIED CHICKEN
CREAMY POTATO SALAD WITH HONEY GLAZED TAMARIND AIR FRIED CHICKEN will show you how a budget friendly meal look amazing . This tutorial shows you how to have a simple and easy classic combo that will wow your family.

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How to cook PORK BELLY SARCIADO ala Lola SI
How to cook PORK BELLY SARCIADO ala Lola SI is a video tutorial on how to cook a rich and savory pork belly simmered in tomatoes by cookbook author Malou Perez-Nievera. +++++++++++++++++++++ GREAT NEWS!!!+++++++++++++++++++++++++++++++++++ You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pots-Malou-Perez-Nievera/dp/057858400X However, if you want a signed copy get it at shop.skiptomalou.net This is one of the 75 recipes she shares in her cookbook : Connecting the Pots (available on Amazon). For Mother's Day special, she features a recipe from her mom. And for mothers out there like and share and leave a comment for you get the chance to get a copy of her new cookbook. Bright Wish by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100377 Artist: http://incompetech.com/ Sunset Strip by Audionautix is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://audionautix.com/

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How to make very easy CRISPY FRIED CHICKEN using water |No Egg batter |Ala JOLLIBEE |Lutong Binisaya
For those who loves flavorful and crispy Fried Chicken but hates a thick heavy breading....This crispy fried chicken recipe is for you. This fried chicken recipe is light , juicy and bursting with flavor. #filipinodish #filipinofood #pinoyfood #chickenrecipe #cooking #friedchicken #alajollibee #jollibee #fried #chickengravy #pinoystreetfood #chickenrecipe #chickenjoy #chiken

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FILIPINO STYLE CHICKEN MACARONI SALAD RECIPE | SWEET, CREAMY AND DELICiOUS
FILIPINO STYLE CHICKEN MACARONI SALAD RECIPE | SWEET, CREAMY AND DELICiOUS is a video tutorial by cookbook author Malou Perez-Nievera wherein she shows easy to follow step by step on how to make Chicken Macaroni Salad Filipino Style that is sweet , creamy and delicious. You can now get Malou's maiden COOKBOOK: CONNECTING THE POTS (Charting Filipino recipes and stories to find home) available on AMAZON https://www.amazon.com/Connecting-Pots-Malou-Perez-Nievera/dp/057858400X However, if you want a signed copy get it at shop.skiptomalou.net CHICKEN MACARONI SALAD RECIPE Ingredients 2 cups macaroni shells, cooked 1 chicken breast, cooked 1 can pineapple chunks ( IMPORTANT: if you use freshly cut pineapple, you should first cook it before mixing into the salad. There is an enzyme in the raw pineapple that degrades the protein in milk that makes it bitter). 1 large apple, cut 1 cup raisin 1/2 cup bacon bits (cooked) 1/2 cup grated cheese salt and lemon pepper to taste Dressing: 3/4 cup condensed milk 1.can table cream 1 cup mayo

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Steam Pompano fish with oyster sauce/ home made cooking
For more cooking recipe please subscribe, comment anaconda Happy Cooking https://youtube.com/channel/UCb7OLSmMWiAg1Psz1yiKk5A steam pompano recipe steam golden pompano steam fish pompano recipe steam white pompano steam pompano fish how long to steam pompano fish how to cook steam pompano fish steamed pompano ginger sauce steamed golden pompano fish steamed pompano with ginger and soy sauce can i steam pompano fish steamed pompano philippines steamed pompano instant pot steam pompano sauce

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How to Make Binallay and Pinataro, Ibanag classic Kakanin',Ibanag version of suman sa latik
Cookbook author, Malou Perez-Nievera shares 2 Ibanag iconic desserts: How to Make Binallay and Pinataro, Ibanag classic Kakanin',Ibanag version of suman sa latik

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UPDATE50: Ang Pagbabalik/Tiksay 2/#mangdomengsupdate
Ang aming pagbabalik. Mas pinaghandaan at mas successful na lakad Tiksay. Napaka saya at mas nagenjoy kami. Mas madami kaming nahuli at masarap ang aming kainan. Ngayon namin naiintindihan na masarap kainin ang sariling huli. At mas masarap ang pakiramdam kapag nakahuli ka sa sikap mo. Kaya hindi kami nagtataka kung bakit napaka dami na ng namamaril ng isda. Kakaiba ang excitement. Na miss ko ang ganitong lakad. Siguradong mauulit ito. Hangang sa muli mga Ka MangDomeng. Salamat po sa inyo. Enjoy watching. #mangdomengsupdate

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